• Preheat oven to 350℉. Line baking sheet with parchment paper and set aside.
•  In a large bowl, whisk together all-purpose flour, oat flour, maple sugar, baking powder, and salt.
• Cut cold butter into dry mixture using a pastry blender, fork, or your fingers until mixture resembles coarse sand.
• Make a well in the dry ingredients. Add cream. Fold until almost combined. Add chopped pecans and mix until incorporated and all the dry has been hydrated. The dough will be a little sticky.
• Turn dough onto a lightly floured surface. Pat into a circle abound 1 inch thick. Using a sharp knife, cut into 10 equal pieces. Transfer to prepared baking sheet. Brush tops of scones with heavy cream and sprinkle generously with turbinado sugar.
• Bake for 20-25 minutes until slightly golden brown. Let cool on baking sheet for a couple of minutes before transferring to wire rack to cool completely. Once cooled or at room temperature, proceed with maple glaze.

Maple Glaze:

• Whisk all ingredients together in a medium bowl until smooth. Drizzle over cooled scones and let sit until glaze has set.